Crock Pot Roasted Garlic Mashed Potatoes

Before we talk potatoes, I wanted to point you in the direction of my side bar and let you know I’ve changed out the linked photos from summer recipes to fall, and added a couple of picture links to two of my most popular recipe round-up posts, 10 Crock Pot Dinners and 10 Tasty Soups for your easy access.

Boy, I have a doozy of a recipe to share with you today. Not only do these Roasted Garlic Mashed Potatoes taste fabulously buttery, creamy and flavorful, but they will save you time in the kitchen. This I promise, as sure as the sky is blue. You can totally make these babies in the crock pot. From start to finish. This is not a joke. Would I lie to you? Good heavens, no. No need to boil them in water, steam up your kitchen and flatten your pretty hair do. No, ma’am and no sir. You just cut the potatoes, toss them in the crock pot with a bit of broth and seasoning and let them cook away. When they are done you can whip them (or mash them) right in the crock pot. No need to dirty extra pans and no need to pour boiling water off the potatoes and into your sink!

I hope you make them! They really are a great little side dish that can be made without a lot of fuss. Everyone enjoys dinner time with out a lot of fuss, am I right?

***NOTE: This is a large batch of mashed potatoes! You can easily half the recipe with great results, or make the whole thing and reserve the leftovers to make Shepherds Pie.
Also, if you don’t care for roasted garlic, just leave it out it will still turn out great.***

Pour the broth mixture over the top of the potatoes.
5. Cut 4 tablespoons of butter into small pieces and place them in random spots over the top of the potatoes.
6. Cover your crock and cook on high for 4 hours or on low for 7-8, depending on how fast your crock pot cooks.

7. When your potatoes are fork tender, remove the tin foil from the crock pot, open it and smash the roasted garlic with a fork. Add half of it to back into the crock pot. If you want more garlic taste, you can add a bit more after everything is mixed together and you have a chance to taste it. Best to start with a little bit first. 🙂

17 Comments

Yum! I just made some from scratch the other day the traditional way-I like this idea much better!! Do you think subbing in plain greek yogurt for the sour cream would change the flavor much? (or leaving it out all together?) I have a family member that can’t eat dairy-the butter substitute is easy, but not sure about subbing the sour cream-she’s not into all that tofu substitute stuff! 🙂 Maybe I can have a version of the recipe for my own family and one that my sister can eat too! Love all your recipes!

Yum! I just made some from scratch the other day the traditional way-I like this idea much better!! Do you think subbing in plain greek yogurt for the sour cream would change the flavor much? (or leaving it out all together?) I have a family member that can’t eat dairy-the butter substitute is easy, but not sure about subbing the sour cream-she’s not into all that tofu substitute stuff! 🙂 Maybe I can have a version of the recipe for my own family and one that my sister can eat too! Love all your recipes!